(Closed) Help with Crock pot?

posted 4 years ago in Cooking
Post # 2
309 posts
Helper bee
  • Wedding: July 2014

Pretty much as long as it stays moist you’re good! I have burned stuff before on the crockpot! Best thing is to find recipes and stick with them!


if you eat pulled pork, the best thing to do is cook it in a can of root beer then shred it and mix in the BBQ sause of your choice! 

Post # 3
46606 posts
Honey Beekeeper
  • Wedding: November 1999

kittywolf13:  There are a zillion recipes online. Usually you get a recipe book with the slow cooker too.

Also do a search for slow cooker recipes here on WeddingBee.


Post # 4
8104 posts
Bumble Beekeeper

kittywolf13:  Those premade sauces are great! With most of them though, you end up kind of shredding the meat with a fork after it’s done. Like, the barbecue ones usually turn into a sandwich filling type consistancy. I usually fork it up, but the rest of my family puts it on a bun and it is that texture if you know what I mean. There’s a really good Moroccan chicken one that’s the same way. You can make a wrap or spoon it over rice, but it’s still a pretty saucy consistancy.

So with that said, I would not add potatoes with the premade sauces, except for the ones that specifically suggest them, like the Pot Roast ones. There should be good directions and suggestions on the package.

I definitely add potatoes when I’m doing my own recipe and don’t expect to shred the meat. It’s usually recommended that you add root veggies like potatoes, carrots, and onions first on the bottom, then put the meat on top of those fattier side up, then add your broth or other liquid. If you’re adding non-root veggies (fresh, frozen, or canned) add them about 10-20 minutes before the cooking time is done. Also something I’ve discovered — onion flavor multiplies exponentially in a crock pot! Even if you love onion (like me) don’t overdo it until you’ve tasted a few dishes and see how you like it after 8 hours of simmering.

Have fun and enjoy that awesome wedding gift!

Post # 5
5886 posts
Bee Keeper
  • Wedding: October 2010

kittywolf13:  It doesnt have to be completely covered. Just as long as there is moisture, you are fine.

I have a great recipe for Salsa Verde Pork

3-5 lbs of Pork (shoulder or butt, easier if it is boneless and fat taken off)

1 jar of Green Salsa

1 onion, chopped

optional–bunch of cilantro, chopped

optional–small can of green chilies

Dump everything, but the pork into the crock pot and mix. Then put the pork in (rotate it once to cover it in sauce). Cook on low for 6-8 hours. Once done, take it out and shredd the pork. You can put it immediatly back into the sauce. But I find it a little watery, so a laddle the sauce into a pot and boil it on the stove top to reduce down. 

I serve with corn/flour tortillas, black beans (can, heated up with a little salt), sour cream, cheese and if I remember fresh salsa fresca. 

It also freezes really well. I measure 1 cup per person (makes 3 tacos) of pork tossed in the sauce into a plastic bag and freeeze. Heat it up on the stove top–so easy!

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